Many people call these thumbprint cookies, but they actually had their beginning in a classic Viennese pastry from Linz, Austria. Baked with lemon or orange zest, cinnamon and ground almonds spread with raspberry jam, these are a cookie lovers delight! With a bit of healthy tweaking, this cookie is loaded with flavor, fiber and nutrients!
After mixing the dough, roll into 1 1/2” balls and transfer to Silpat lined baking sheet. Using your thumb press in the middle of each ball.
Fill indentations with jam of choice.
This was my choice of jam…all fruit and no added sugar!
Bake at 350 for 15-20 minutes or until golden. Cool and serve!
Linzer Torte Cookie
1/2 c. ground almonds
1/2 c. shredded coconut (no sugar added)
1 c. regular oats
1 c. whole wheat pastry flour
1/2 t. baking powder
1/2 t. cinnamon
1/2 t. salt
1/2 c. raw honey, or agave
1/2 c. light olive oil
2 t. orange zest (or lemon)
1 t. almond flavoring
1/4 c. fruit sweetened jam
Mix dry ingredients. In a separate bowl, whisk wet ingredients and mix into dry ingredients. Stir well. Roll into 1 1/2” balls and place on baking sheet. Using thumb, press in middle of ball. Fill indentation with jam. Bake for 15-20 minutes or until golden. Cool and serve. These freeze well.
These cookies have just the right amount of crunch factor and a fresh taste of cinnamon and orange! Seriously, these are guilt free cookies!
oooh, I like the almond/coconut aspect… I will come back to this =)